Tomatoes with Seafood Filling
ready in 1 hr 20 min.
Put 10 l water into a large pot with the salt and bring to the boil. Throw the lobsters into the boiling water head first, cook for 15-20 minutes.
Take out, cool slightly and cut each lobster in half lengthwise with a large knife. (Insert the tip of the knife into the breastplate from above and press down through the body. Break the claws by tapping with
the back of the knife. Season with salt and pepper. )
Arrange one lobster half and one claw on each plate and serve with stuffed tomatoes.
Wash the tomatoes, cut off a lid and remove the seeds with a small spoon.
Stand in a greased baking dish, cut side up, and season with salt and pepper.
Puree the parsley leaves with the almonds, oil, pressed garlic and stock. Stir in the Parmesan and season with salt and pepper.
Finely chop the shrimps and mix into the stuffing. Fill the tomatoes with the mixture and bake in an oven preheated to 220°C | 425F | gas 7 for about 15 minutes.